Salted Pretzel Toffee Cookies

If you love the mix of sweet and salty, these salted pretzel toffee cookies are made for you.

They have soft, buttery centers with crunchy pretzel bits and little pockets of toffee in every bite.

I add a bit of flaky sea salt on top right after baking, and it makes the whole cookie taste even better.

The dark chocolate chips melt just enough to give you those soft, gooey spots we all like.

These are easy to make and perfect for when you want something a little different from a plain chocolate chip cookie.

Why You’ll Love It

Sweet and Salty Perfection – The buttery toffee and flaky sea salt balance each other so every bite tastes rich yet never too sugary.

Amazing Crunch – Crushed pretzels give these soft cookies a satisfying crunch that makes them stand out from plain chocolate chip ones.

Buttery Toffee Flavor – The toffee bits melt slightly and add a warm caramel taste that spreads through the whole cookie.

Soft and Chewy Centers – Pulling them out while the middles stay soft keeps every cookie tender and melt-in-your-mouth good.

Recipe Ingredients

• 1/2 cup Unsalted Butter, Softened
• 2/3 cup Light Brown Sugar
• 1/4 cup Granulated Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1 1/2 cups All-Purpose Flour
• 1/2 tsp Baking Soda
• 1/2 tsp Fine Salt
• 1 cup Mini Pretzels, Coarsely Crushed
• 3/4 cup Toffee Bits
• 1/2 cup Dark Chocolate Chips
• 1/2 tsp Flaky Sea Salt

Directions

Step 1

Preheat the oven to 350 F and line two baking sheets with parchment paper.

Step 2

Beat the butter, brown sugar, and granulated sugar until light and creamy. Mix in the egg and vanilla until smooth.

Step 3

Whisk the flour, baking soda, and fine salt in a separate bowl. Add the dry ingredients to the butter mixture and mix just until combined.

Step 4

Fold in three-quarters of the crushed pretzels, the toffee bits, and the dark chocolate chips. Refrigerate the dough for 20 minutes.

Step 5

Divide the chilled dough into 12 portions and arrange them at least 2 inches apart on the prepared baking sheets. Press the remaining pretzel pieces onto the tops.

Step 6

Bake for 10 to 12 minutes, until the edges are golden and the centers remain soft. Sprinkle with flaky sea salt and cool on the baking sheets for 10 minutes before transferring to a cooling rack.

My Tips

Soften the Butter the Right Way

Your butter should be soft enough that you can press a dent into it easily, but it shouldn’t be melty or greasy. If it’s too warm, the cookies will spread out flat and thin in the oven.

My favorite trick here is to leave it on the counter for about an hour before you start. If you forgot to take it out, cut it into small cubes and it will soften in around 15 minutes.

Don’t Skip the 20 Minute Chill

Chilling the dough might feel like an extra step you can skip, but it really matters here. Cold dough holds its shape better and keeps the cookies thick instead of letting them spread into thin puddles.

From my experience, if your kitchen is warm, give the dough a few extra minutes in the fridge. Just don’t chill it so long that it gets rock hard and hard to scoop.

Crush the Pretzels Just Right

You want the pretzels coarsely crushed, which means some pieces should still be chunky and others smaller. If you crush them into fine dust, you lose that salty crunch that makes these cookies special.

I put mine in a zip top bag and press down with a rolling pin or the bottom of a cup. Go gently and check as you go so you keep those nice bite-sized chunks.

More Recipes

• Brown Butter Chocolate Chip Cookies
• Salted Caramel Chocolate Tart
• Sticky Toffee Pudding
• Tahini Chocolate Chunk Cookies

Frequently Asked Questions

Why do I need to chill the dough before baking?

Chilling the dough for 20 minutes firms up the butter, which stops the cookies from spreading too thin and flat in the oven.

It also helps the flavors come together, so you get a thicker, chewier cookie with those toffee bits and pretzels held nicely in place.